Springfield Ginger Marmalade
Ingredients
2-3 grapefruit
1-2 oranges
1-2 lemons
2.75 litres water
1 x 8cm length (50g) fresh ginger, cut into 4 strips and tied
together in a piece of muslin
2kg sugar
4 pieces (65g) preserved stem ginger in syrup, finely diced
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Method
Wash the fruit and slice the ends off. Using a very sharp knife
(or mandoline if you have one), slice the fruit very thinly.
Weigh the fruit and retain 600g grapefruit, 250g orange and
150g lemon.This gives 1kg of fruit, the quantity required for
the 2kg sugar in this recipe. Place the fruit and any pips in a
large non-reactive bowl, cover with water & refrigerate overnight.
(If left any longer, the fruit will not achieve such a good jell or set.)
The following day, transfer the fruit and water to a non-reactive
preserving pan (or a wide, non-reactive saucepan with sloping sides),
add the fresh ginger and bring to the boil.
Turn down the heat and simmer for 30-45 minutes until the fruit is
tender (peel rubbed between your finger and thumb should almost disappear). Take care not to overcook, which at this stage would
decrease the flavour and destroy the colour of the fruit.
It is important to take this stage gently and slowly as the addition
of sugar stops the fruit tenderising further.
Decrease the heat to low and add the sugar and stem ginger,
stirring with a metal spoon until the sugar is dissolved, then
increase the heat and bring to the boil. Boil for 20-25 mins
until the mixture starts to jell (or set).
Check this by doing a plate test:
take the marmalade off the heat and spoon a little on to a cold
saucer and place in the freezer for 2-3 minutes. Remove it from
the freezer and part the marmalade on the saucer with your finger.
If it is at setting point it will stay apart and have a skin on it.
If not, place the saucepan back on the stove, boil for another
few minutes then try the plate test again.
Once setting point is reached, take the marmalade off the heat and
leave in the saucepan to cool a little (about 15 minutes).
This helps distribute the peel and ginger evenly.
Discard fresh ginger muslin bag. Stir marmalade well, pour into hot
sterilised jars and seal. Store in a cool pantry for up to 1 year.
Makes 8-9 270ml jars.
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